Best cheese for a dish

Best cheese for mac and cheese

Cheddar is the first cheese for mac and cheese. It melts, and it tastes like the dish people expect.

Best cheese for pizza

Mozzarella is the cheese for pizza. It is a stretched-curd cheese that melts in the oven.

Best cheese for grilled cheese

Cheddar is the grilled-cheese cheese. American cheese is the one that melts in a smooth sheet.

Best cheese for fondue

Gruyère is the fondue cheese. Emmental is the usual partner. Both are pressed cow's-milk wheels that melt.

Best cheese for a burger

Cheddar is the burger cheese. American cheese is the one that melts across the patty in a thin sheet.

Best cheese for a pressed sandwich

Provolone is the cheese for a pressed sandwich. It melts in the press and does not drown the other filling.

Best cheese for salad

Feta is the salad cheese. It is brined sheep's milk that crumbles and stays salty on vegetables.

Best cheese for pasta

Parmigiano-Reggiano is the cheese to grate over pasta. Pecorino Romano is the sharper sheep's-milk choice.

Best cheese for a cheese board

A board needs more than one cheese. Start with a soft bloomy cheese, a pressed cow's-milk cheese, and a blue.

Best cheese for an omelet

Gruyère is the omelet cheese. It melts inside the eggs. Cheddar is the sharper choice.

Best cheese for a baked potato

Cheddar is the baked-potato cheese. It melts into the hot flesh. Gouda is the milder melt.

Best cheese for a quesadilla

Oaxaca is the quesadilla cheese. It is a stretched-curd cow's-milk cheese that melts into strings.